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Hanger Steak vs Tritip

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I have been a Tritip fan ever since I first tried them but I have now found a supplier for hanger steak and I think the hanger steak is actually slightly better.  There is a gristle membrane down the center to deal with but the tenderness, flavor and texture are phenomenal. They are difficult to find but well worth it.


Southeast Louisiana
3 Larges, Rockin W Smokers Gravity Fed Unit, KBQ, Shirley Fabrication 24 x 36, Teppanyaki Stainless Griddle 

Comments

  • MasterC
    MasterC Posts: 1,375
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    If I remember correctly there's one per cow.
    Fort Wayne Indiana 
  • Ton_Til
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    MasterC said:
    If I remember correctly there's one per cow.
    There are 2. You have to peel the silver skin and split it. Used to get them from restaurant depot and do it myself but its a pain. Luckily have a butcher here north of the ATL that stocks them all the time. 
  • lousubcap
    lousubcap Posts: 32,375
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    I agree with @Money_Hillbilly's assessment.  Another great cut for texture and beefiness is the outside skirt steak.  Great finishes on those above.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Langner91
    Langner91 Posts: 2,120
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    I have to admit, I have eaten a lot of beef in my 53 years.  But, I am not sure I would know a hanger from a skirt.  I really need to educate myself on these two cuts.
    Clinton, Iowa
  • Ton_Til
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    Langner91 said:
    I have to admit, I have eaten a lot of beef in my 53 years.  But, I am not sure I would know a hanger from a skirt.  I really need to educate myself on these two cuts.
    Hanger looks nothing like a skirt. Hanger looks kind of like a small pork tenderloin. Has the same beefy flavor with a little chew to it kinda like a skirt steak though.
  • Ton_Til
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    I have been a Tritip fan ever since I first tried them but I have now found a supplier for hanger steak and I think the hanger steak is actually slightly better.  There is a gristle membrane down the center to deal with but the tenderness, flavor and texture are phenomenal. They are difficult to find but well worth it.


    I cant tell for sure but it looks from that first slice that whoever you are getting them from isnt splitting them. Ive never had one with any membrane and i think thats why. They have always split them when I have seen them so you peel all that off. I may be wrong though. 
  • pgprescott
    pgprescott Posts: 14,544
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    All are great but I prefer the flatiron to both of those. Like I said, I would gladly take any of them. Great beefy flavor with them all.


  • Ton_Til
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    I have been a Tritip fan ever since I first tried them but I have now found a supplier for hanger steak and I think the hanger steak is actually slightly better.  There is a gristle membrane down the center to deal with but the tenderness, flavor and texture are phenomenal. They are difficult to find but well worth it.


    I just stole these pics from google but if you want to remove that membrane first this is how I have always seen them for sale.